Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 tablespoons olive oil

  3. 1 cup chopped leeks -- white part only

  4. well washed

  5. salt

  6. freshly ground black pepper

  7. 1 bag fresh spinach -- washed well tough

  8. stems removed and coarsely chopped (10-ounce)

  9. 2 tablespoons chopped garlic

  10. 8 ounces crumbled chevre cheese

  11. 1 cup calamata black olives -- pitted and roughly

  12. chopped 1 tablespoon finely chopped fresh parsley leaves

  13. 9 pounds leg of lamb -- trimmed of fat and butterflied with

  14. shank bone intact,

  15. pelvic bone

  16. removed, up to 10

  17. butcher's twine

  18. 1/2 pound butter -- at room temperature

  19. 3 tablespoons chopped fresh rosemary

  20. 2 tablespoons butter

  21. 1 cup thinly sliced red onions

  22. 1/2 pound new potatoes -- quartered and cooked until tender

  23. 1/2 pound asparagus -- cooked until tender

  24. 1/2 pound baby carrots -- cooked until tender

  25. 1/2 pound haricot vert -- cooked until tender

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees farenheit.

  2. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the leeks, season with salt and pepper and cook, stirring for one minute. Add the spinach, garlic, and olives, season with salt and pepper and cook, stirring until the spinach wilts, about 2 minutes.

  3. Remove from heat and pour into a large mixing bowl. Stir in the cheese and season with salt and pepper.

  4. Place the lamb on a clean work surface. With a meat mallet, pound the lamb to about 1 inch thick. Rub with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Spread the spinach filling over the meat. Fold the bottom end of the meat inward, then fold both ends into the center. Tie crosswise with butcher's twine, at 3 inch intervals.

  5. In a small food processor, add the butter, remaining tablespoon of garlic, and rosemary. Season with salt and pepper. Mix until smooth.

  6. Spread the entire leg of lamb with the butter mixture. Cover the lamb with plastic wrap and refrigerate for at least 12 hours. Remove and place in a large shallow roasting pan and cook until an instant read thermometer reads 130 -140 degrees farenheit for rare to medium-rare, about 1 1/2 hours; 145 -150 degrees farenheit for medium, about 2 hours; and 160 degrees farenheit for well done, about 2 1/2 hours. Remove from oven and rest 10 minutes before carving.

  7. In a large saute pan, melt the butter. Add the vegetables. Season with salt and pepper. Saute for about 4 to 6 minutes. Remove from heat and serve with the lam


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